Radish in Williamsburg used to stock cupcakes from different purveyors, but now they bake their own. Flavors change every now and then, but this Carrot Cupcake ($3) is a real winner. Simple with a bounty of finely grated carrots and plump golden raisins, the crumb is more akin to a muffin, hearty and moist with scent of nutmeg and cinnamon. It's topped with a light and impeccably smooth cream cheese frosting. I'm usually the type that scrapes of half the frosting. But this? I ate all of it. And then went back for another.
Also look out for the blueberry cupcake with lavender (!) buttercream and peanut butter cupcakes.
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